In Yucatan, this soup is served on the hottest summer days- the lime-habanero combination is intensely refreshing. It is, paradoxically, quite comforting in cold weather too! Use the cilantro stems to fragrance the stock, and keep the leaves for garnish. In our version, the corn kernels are omitted, as well as the corn tortilla strips […]
This soup is tart and refreshing! If possible, roast and peel the poblanos so you don’t have to run the soup through a sieve to remove the little pieces of pepper skin.
Cooked parsnip keeps for a long time in the fridge, so you can cook them up to 3 days ahead of time. You can roast them in the oven or just steam them. Once ready, this soup keeps for 24 hours in the fridge.
Kofte spices happen to be the favorite spice blend of one of our colleague, Eric Bédard, who has been experimenting with it for years. The vegetables used for his soup recipe may vary.
Overcooked, overcrisp bacon is bad for your health, so we prefer to cook it for a shorter time.
A copious soup, chock-full of vegetables, boosted by Indian spices. To be served as-is, or even with herbed croutons.
This fragrant soup owes its creamy texture to the puréed almonds. As with all soups, don’t neglect the garnishes, which make all the difference.
I learned how to make this soup at the Ritz-Carlton when I was just starting my career. The spices I use, however, have certainly evolved with time! Back then, it was served iced, with grated coconut, but it’s also great hot.
This cauliflower soup can be puréed at the end of cooking with a stick blender. We like to just blend half of it for a soup that’s both creamy and chunky.
A comforting soup enhanced by Creton spices. Serve it with grated cheddar cheese and dark, toasted croutons.
This summer classic is great both blended, for a creamy texture, or left chunky, for a thinner and more refreshing broth.
This thick and creamy soup is a meal in itself. Inspired by the cuisine of New Orleans, it includes crab meat and Italian sausage.